Salisbury Ground Beef
Ingredients
- 1 tablespoon canola oil
- 1 pound 90/10 lean ground beef
- 1 cup yellow onion
- 3 largecloves garlic cloves garlic
- 4 tablespoons unsalted butter
- 8 ounce cremini mushrooms
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons kosher salt
- 12 ounces pasta
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Instructions
- Heat the oil in a large, deep-sided skillet over medium-high. Add the beef, onion, and garlic. Cook, stirring often and breaking up the beef with a wooden spoon, until the beef is browned, 4 to 5 minutes. Do not drain the beef. Transfer to a medium heatproof bowl.,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
- Without wiping the skillet clean, add the butter and heat over medium-high until melted. Add the mushrooms. Cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes.,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
- Reduce the heat to medium. Add the flour and cook, stirring constantly, until lightly browned, about 2 minutes. Gradually whisk in the beef broth until smooth. Stir in the reserved beef mixture, Worcestershire sauce, mustard, thyme, and pepper.,Bring to a simmer over medium heat. Cook, stirring occasionally, until the flavors meld and the sauce thickens, 5 to 7 minutes. Taste, adding salt as needed.,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
- Remove from the heat. Garnish with fresh thyme leaves and serve over the cooked pasta.,Store leftovers in an airtight container in the refrigerator for up to 4 days.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower,Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower
Source
Original recipe: View Original